RH Amar – French’s & Frank’s
toffee apple crumble

Reconstructed Toffee Apple, Apple Jelly & Nut Crumb

John Grabecki, head chef at BNY Mellon
Serves: 4
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Ingredients

  • NUT CRUMB
  • 25g pistachios, chopped
  • 25g hazelnuts, chopped
  • 100g unsalted butter
  • 52g demerara sugar
  • ½ tsp salt
  • 100g plain flour
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • TOFFEE APPLE FILLING
  • 4 Pink Lady apples, peeled, cored, 1cm diced
  • ½ tsp cinnamon
  • 25g unsalted butter
  • 25g caster sugar
  • ½ tsp vanilla essence
  • APPLE JELLY
  • 250ml apple juice
  • 2 bronze gelatine leaves
  • CARAMEL
  • 25g unsalted butter
  • 200g caster sugar
  • 50ml water
  • 50ml double cream

Method

  1. NUT CRUMB
  2. Melt butter. In a mixing bowl, combine all ingredients
  3. Spread out onto a baking tray and cook at 165ºC until golden brown
  4. Leave to cool
  5. TOFFEE APPLE FILLING
  6. Heat butter, sugar and cinnamon together
  7. When foaming add apple, cook until soft and slightly caramelised
  8. Place mixture into a 8 x cupcake tray measuring 5cm wide/2cm deep and freeze for 1 hour
  9. Once frozen, take the apple semi circles out of the cupcake moulds
  10. Wearing gloves, join two apple halves together and use your hands to mould into a round ball
  11. Place skewer into apple ball, place on a greaseproof paper-covered plate and pop back into the freezer. Continue until you have four apple balls
  12. APPLE JELLY
  13. Soak the gelatine in cold water until soft
  14. Heat half the apple juice, add the gelatine and mix thoroughly until melted
  15. Add rest of the apple juice and pour into a bowl, place in the fridge for at least 1 hour to set
  16. CARAMEL
  17. Heat the sugar and water to full heat and continue until the sugar has turned golden brown

  18. Add the butter and cream simultaneously
  19. Mix until completely emulsified, pour into a separate container and leave out at room temperature
  20. TO ASSEMBLE
  21. Take the skewered apple balls out of the freezer and dip each one into the caramel until well coated
  22. Do not return to the freezer
  23. TO SERVE
  24. Take your nut crumb and spoon some on to the ball. Take the apple and place it half on/half off the nut crumb
  25. Take the apple jelly out of the fridge and spoon 3 tsp onto the nut crumb
  26. Place a small mint leaf on top of the apple to replicate the stem and a few on top of the nut crumb to add to the forest effect
  27. Serve with freshly whipped cream or vanilla
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